Maillard Reaction in Action
I began this process by boiling chunks of potato to softness. I simultaneously heated my aromatic herbs (rosemary and garlic) in olive oil to extract the flavor. This recipe was surprisingly easy, and I think the different stages of cooking the potatoes went well.
Once my potatoes were tender, I removed them from water and shook them up with the oil (separated from herbs). They developed a thin layer of mashed up potato on the outsides. Once they were coated and "roughed up" I placed them on a pan, then put them in the oven at 400 degrees Fahrenheit, pulling them out and tossing them every 15 minutes.
The potatoes browned due to the combination of proteins (specifically the amino acids that build them) and sugars in high heat known as the Maillard Reactions, as detailed in the lecture by the same name. The reaction was accelerated by the addition of baking soda when boiling the potatoes. After they were satisfactorily browned, I removed them from the oven and tossed them in the remaining herbs and a bit more oil.
The resulting potatoes were soft on the inside, and crisp on the outside. The brownness added extra depth reminiscent of umami flavor profiles. The herbs added an element of almost tart-ness, and more of a 'green' taste. It was quite good, but everything was fairly mild. If I were to do this again, I would add parmesan to bring out the sharpness and add more bold salty, umami flavors.
In addition to the potatoes, I also made turkey breast in an Italian dressing and green beans with a variety of seasonings. The different flavors went well together and added some more herb tastes to the potatoes.
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